The theme for this month’s bread baking day event is “breakfast bread”. The possibilities’ were just endless with this theme but I quickly decided to go with scones. Scones are just versatile and fun bread that is magnificent for any breakfast and brunch. I chose a fennel seed and raisin scone which is a mouth watering flavor combination to say the least.
2 tablespoons fennel seed, coarsely ground
4 cups all-purpose flour, plus more for dusting and cutting
2 tablespoons baking powder
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, cold, cut into small pieces
1 1/2 cups raisins, chopped
1/2 cup plus 1 tablespoon olive oil
1 1/2 cups heavy cream, plus more if needed
1 egg, lightly beaten
1. Line a baking sheet with parchment paper, set aside. In a large bowl, whisk together (by hand or stand mixer) the flour, fennel, baking powder, sugar, baking soda, and salt to combine. Using a pastry blender, cut in the butter until the mixture resembles course crumbs, with a few larger clumps remaining.
2. Add the raisins, 1/2 cup olive oil, and the cream; stir until the dough just comes together. If the dough is to dry, add more cream, 1 tablespoon at a time. Turn the dough onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a round about 1 1/2 inches thick.
3. Using a floured 2 3/4 inch cookie cutter, cut out as many rounds as possible, dipping the cutter in flour each time; place on the prepared baking sheet about 2 inches apart. Gently pat the scraps back together and continue cutting out rounds. Cover with plastic and freeze until the dough is firm (at least 2 hours).
4. Preheat the oven to 350 F. Whisk together the egg and remaining tablespoon olive oil, brush over the tops of the rounds. Bake for 20 minutes.
Yields: 1 dozen
Adapted from Martha Stewart Baking Handbook